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1 pound of Ahi Sushi Grade Tuna (cut in to small chunks)1 teaspoon Sesame Seeds3 tablespoon of Chives (chopped)1 small Cucumber (peeled and cut into cubes)2 Roma Tomatoes (remove seeds and diced small)1 Jalapeno (finely diced)1 Lemon (zest and juice)1 Lime (juice)1 teaspoon Olive Oil1 teaspoon Rice Wine Vinegar2 Avocados (cut into cubes)2 Sweet Potatoes1 cup Olive OilSea Salt to tasteCayenne Pepper (optional)Round Mold with both ends that are open on each side (can be found at a specialty store)

Heat oil in a pan. Peel Sweet Potatoes and slice thin. You can use a mandolin slicer if needed. Place each slice in the hot oil until brown and crisp. Drain each slice on paper towels and sprinkle sea salt on it. Finish cooking all the chips and leave uncovered so that they stay crisp.

Combine tomatoes and cucumbers together with 1 teaspoon of the lemon juice, zest and sprinkle sea salt to taste. Mix and set aside.

Slice Avocado in half and scoop out, cut and add 1 tablespoon of lime juice, 1 tablespoon of chives and sea salt to taste. Mix and set aside.

Assemble tower by placing the Tuna first and pressing down. Then add cucumber mixture, press again. Then top it with avocado mixture and press down so that mold is creating layers. Gently raise the tower ring by pressing down in the middle while lifting. You should see levels of each mixture. Serve with the sweet potato chips.